| Summary: | The use of bacteriophages (phages) to improve safety and quality in food products is growing exponentially, increasing the interest by the scientific and industrial community in knowing their activity, action behaviour and bioavailability in food systems (acting as a way to control food borne pathogens). These possibilities can be converted into real applications exploring the functions and properties of bio-based structures and using them for bacteriophage protection, since when applied in the free form bacteriophages lose viability (e.g. in gastrointestinal conditions). Understand which incorporation structures are the most appropriate, their properties and behaviour using alternative food-grade materials (e.g. polysaccharides) to incorporate phages should be addressed aiming at innovative functions with enhanced functionality and a safe application of bacteriophages in food products.
|
|---|